Enjoy this seasonal summer dish.
Ingredients
For the Chicken:
- 1 lb. boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly
- 1/2 cup flour in a bowl with plenty of salt and pepper
- 1 tablespoon Extra Virgin Olive Oil
- 1–2 tablespoons butter
For the Pasta and Sauce:
- 1 package Pappardelle pasta
- 1–2 cups cherry tomatoes
- Tablespoon olive oil
- 1–2 cup sweet corn, cut off the cob (about 2 ears)
- 1–2 cups zucchini half-moons (about 1 small zucchini)
- 2 cloves minced garlic
- juice of 1 lemon
- salt to taste
- 1/2 cup heavy cream
- Parmesan and/or basil for topping
Instructions
- Pasta: Cook the pasta according to package directions. Toss with oil and set aside.
- Grill your chicken: Once cooked, remove and keep warm.
- Make the sauce: Add your cherry tomatoes into a pan with olive oil. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce.
- Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. Stir in the garlic for your last minute of sautéing, just long enough to make your kitchen smell amazing. Add lemon juice, cream, and season with salt and pepper.
- Put it together: Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of grilled chicken.